Mum’s Mooli Paratha

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This recipe is a great way to use up leftover Asian radishes, and is perfect for a winter breakfast or lunch. Asian radishes (mooli) can be found in your local asian supermarkets.
This recipe serves 6 people

2 large mooli, peeled and grated
300g chapati flour
160ml water
1 green chilli, finely chopped
small handful of fresh coriander, finely chopped
½ tsp carom seeds
½ tsp chilli powder
oil of choice/ghee

– Add the grated radish to a large bowl. Mix in 1 tsp salt to release the liquid and reduce the bitterness. Let it rest for 10 minutes.

– In another large bowl, add the flour. Add the water a little at a time and stop when you have got a nice soft dough.

– Once the dough has come together, knead it for 2 minutes until smooth. Cover the dough and let it rest for 15 minutes.

– Grab a handful of mooli, squeeze out the excess liquid, and place it into another bowl. Repeat the process with the rest of the mooli.

– Add the green chilli, ½ tsp salt, fresh coriander, chilli powder, and carom seeds.

– Add some flour to a bowl. Tear off a lime-size portion from the dough and roll it into a ball.

– Roll the ball of dough in the flour to lightly coat it. Then, use a rolling pin to flatten the ball into a palm-sized circle.

– Fill the circle with 1 tbsp of mooli mix and then pinch the sides together firmly.

– Roll the dough in some flour again and then flatten again with a rolling pin.

– Add the paratha to a hot pan and cook for 2 minutes on each side. Then, lightly spread some oil/ghee onto both sides and cook for 1 minute on each side until golden and crispy.

– Repeat the process with the rest of the dough.

Serve with a main dish or as a tasty snack!